As I continue with the theme of New Year’s resolutions from the last couple weeks, who made a resolution to eat breakfast more often? Breakfast really is important for starting your day on the right foot. If you wait to eat when you’re completely starving around 10am, you’ll find yourself reaching for the greasiest bacon-filled breakfast sandwich, or the sugariest doughnut you can find in a hangry haze. Even if all you can manage is a yogurt cup or a banana, you can bring something more substantial with you on your commute or to eat at work.
This recipe works perfectly for quick and easy breakfasts on the go, and is chock-full of protein, between the eggs and ricotta cheese. I also used fresh basil in this, which could only be made better by being fresh from a pot on the deck in the summer, instead of fresh from a package at the grocery store. When you’re looking for sundried tomatoes, find the ones sealed in a zippered package, not the ones in a jar in oil. You’ll save yourself a lot of fat, but still have all the flavour. I used kitchen scissors to cut both the basil and tomatoes, and that sped up the process even more.
This recipe makes 9 egg muffins. I’ve been eating two per meal with an english muffin to round out the meal.
- 6 eggs
- 1/2 cup (125 mL) light ricotta cheese
- 1/4 cup (50 mL) skim milk
- 1/2 cup (125 mL) finely chopped sundried tomatoes
- 1/4 cup (50 mL) chopped fresh basil
- Preheat the oven to 350F.
- Grease a muffin tin. Do not skip this step unless you like scrubbing muffin tins.
- Crack the eggs into a medium-sized mixing bowl. Add the ricotta and milk and whisk until light and fluffy.
- Divide the egg mixture between 9 holes of the muffin tin. Sprinkle each muffin with sundried tomatoes and basil.
- Bake for 18 minutes, or until eggs are completely set.
Muffins can be stored in the fridge and reheated in the microwave as needed for make-ahead breakfasts.